How to make sweet potato fries so crispy and tasty
they’re worthy of a French bistro.

I have a weakness (well,
maybe more than one). Frites. When we meet, I have a terrible time resisting
their unhealthy whispers. I know better. I want to set a good example for my
kids. I don’t want to like them. But I do. This relationship kind of reminds me
of high school boyfriends.

In the final stretch of
our 52 New Foods adventure in France, it would be impossible not to mention one
of my favorite French bistro meals: steak and frites. Instead of avoiding it, I
decided to give it a healthy makeover, starting with the frites. Not only are
these fries tasty and easy to make, they are nutritious. According to Mark
Bittman of The New York Times, their recent rise in popularity is due in no
small part to their nutritional profile.

Most of the recipes I’ve
tried in the past have resulted in soggy sticks, so I worked diligently until I
figured out how to make sweet potato fries crispy like their unhealthy cousins.
The trick? Cut the fries a little thinner, avoid layering them on the pan, and
be sure to bake until the color turns to golden brown with dark edges and the
skin is a little bit puffy. Serve them piping hot to avoid letting sogginess
sink in. Trust me, that won’t be hard to do.

What we Liked: These crispy oven baked sweet potato fries are easy to make and feel
like an indulgence. I never have to encourage my kids to try a bite of these
healthy frites. More often, I sit at the table thinking, “I should have made a
bigger batch!”

Crispy Oven Baked Sweet Potato Fries

1. Preheat the oven to
450 degrees. Peel and slice the sweet potato. Cut into ¼” to ½” wide sticks to
ensure crispy frites! This is a fun and easy job for the kids to do. After
peeling, have them cut through the middle of the sweet potato first, then set
the flat side down to cut in half again before slicing into sticks.

2. Place the sweet potato
fries on a lined bake sheet, drizzle with olive oil and salt, then toss with
your hands. This step helps to save on cleanup.

*
How do you like to make sweet potato fries? What’s your trick for making them
crispy? Do you have a favorite spice that you like to add to these healthy
fries? Share your tips and tricks!

Craving more easy recipes to try? Catch up on
last week’s new food: Apple galette.

About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® --
award-winning nutrition
games that make healthy eating fun. Like most parents, she struggled
to get her kids to eat healthy, balanced meals, so she decided to make it into
a healthy
eating game and she’s giving back to support non-profit kids’
nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved
awards, Crunch a Color® has been featured by Jamie Oliver’s Food
Revolution, Rachael Ray's Yum-O!, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum
Food & Fun For Kids, among many others, as a simple, fun and playful way to
get kids to eat healthy and try new foods. Jennifer’s passion is making
mealtime fun and healthy for busy families. Her easy recipes, quick tips,
and new food adventures are regularly featured at Pottery
Barn Kids, Jamie
Oliver’s Food Revolution, The
Huffington Post, and on her weekly recipe blog at crunchacolor.com.

Comments

Brenda Antonacci on March 05 2013 at 11:00AM

I put the raw, cut potatoes, olive oil and salt into a 1 gallon plastic bag and shake to coat the potatoes evenly. Easy, peasy clean-up!

Suzanne on March 04 2013 at 12:26PM

I like to dip them in honey mustard. May sound strange, but it’s great!

Cristi Messersmith on March 04 2013 at 12:35AM

These look soooo good!

Rebecca Hanlon on March 02 2013 at 12:42PM

I bake them on a cooling rack placed on a cookie sheet. That way you don’t have to turn them, they don’t get soggy, and if you put foil on the cookie sheet, clean up is a breeze! Works for regulars fries and butternut squash as well! So yummy!!!

Jamie on February 27 2013 at 04:03PM

These are my favorite! I will eat them alone for dinner!

They will burn on a metal pan, but I like them sort of burnt because they are like candy! They will not burn on a stone pan though. I also use olive oil and kosher salt.

My dip: Mayo (or something healthier if you wish) Lemon Juice and Crushed Garlic. YUM (it’s better if you make it ahead and let the flavors set in)

Marie McLachlan on February 26 2013 at 05:40PM

I make them with butternut squash. Very yummy! After lightly coating with olive oil, I sprinkle with salt & cinnamon, bake at 450 degrees & serve with pomegranate quince balsamic vinegar. Yum!

Samantha on February 26 2013 at 03:48PM

I always eat these with remoulade sauce as dip, or horsradish sauce, but i just love them with remoulade!!

Ellie Porter on February 26 2013 at 02:55PM

Combine ingredients in a small bowl. I use Major Grey’s Chutney and cut up any big pieces.

Stephanie on February 26 2013 at 02:54PM

I put garlic salt and cinnamon on them. YUM!

Joyce Burkett on February 26 2013 at 01:52PM

Need a suggestion for a dip. Does any one have one.

Dixie Smith on February 26 2013 at 01:41PM

I wash them, cut them into sticks (skins on), gently roll them in a large bowl with three or four tablespoons of olive oil and a generous amount of smoked paprika, and lay them on a baking sheet. I preheat the oven to 375 or 400 degrees F, bake them for 10 minutes, turn them, and bake another 10 minutes. I keep an eye on their color and take them out when they start browning. Not super crispy, but tasty.

Tiffany on February 26 2013 at 01:22PM

I’ve tried to make sweet potato fries so many times, but they ALWAYS burn?!